Pavel Kanja is a chef with a mission. The co-owner of acclaimed Holland Park restaurant Flat Three is quietly but successfully ending perceptions that vegan food can never match meat or fish for taste and variety.

Inspired by the minimalist aesthetics and flavours of Japanese, Korean and Nordic cuisine, Flat Three offers an array of plant-based food and drink, much of it made in- house from fermentations that are a common thread across the cultures that it embraces.

He even goes so far as to make a jus totally from vegetables, reckoning that the flavours he extracts are exactly the same as beef or chicken.

Flat Three’s Plant-Based Menu showcases the wonders of locally sourced and often overlooked ingredients, with Forager, a renowned team of wild plant specialists led by Miles Irving in the forests of Kent, supplying Pavel and his team with a wealth of little- known but delicious wild vegetation.

Accompanying these dishes is a selection of vegan wine, teas, infusions, ferments and delicious house-pressed juices.